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    • Supervise and coordinate all kitchen staff, including cooks and food preparation personnel.
    • Train and mentor kitchen staff to enhance skills, efficiency, and…
    • Extensive food preparation and cooking expertise with a thorough understanding of kitchen operations.
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    • Maintain personnel files, on-board & train new employees about our company policies, food safety standards & kitchen procedures.
    • Previous experience leading a team and providing direction to junior kitchen staff during service is required.
    • Delicious, fulsome employee meals prepared daily.
    • Support kitchen scheduling, labour management and daily staffing requirements.
    • Ability to confidently lead a kitchen team through busy service.
    • Manage unionized kitchen employees daily through teaching and guidance.
    • Employment Status: Contractor (Full-Time) Reason for Hire: Seasonal.
    • Strong understanding of kitchen operations such as food preparation, cooking techniques.
    • Minimum two years leading kitchen teams with effective leadership and…
    • Responsibilities include overseeing kitchen operations, assisting in menu planning, supervising kitchen staff, and maintaining food quality and consistency.
    • Must have at least 3-4 years experience with the following:*.
    • Proper time management; ability to multitask.
    • Very familiar with proper cooking techniques.
    • General maintenance and cleanliness of kitchen and surrounding spaces.
    • We are currently seeking looking to hire a Sous-Chef to help lead our kitchen.
    • Assist with opening and closing kitchen procedures.
    • Maintain kitchen equipment and report maintenance or safety issues promptly.
    • Minimum of 1 - 3 years experience in a commercial kitchen.
    • A passion for food and all things culinary.
    • A shared set of values.
    • + Manage food, kitchen labour, and other kitchen-related costs.
    • + Maintain immaculately clean kitchens.
    • + Maintain kitchen labour costs to agreed-upon levels.
    • Has a minimum of 2 years of kitchen leadership experience.
    • Has excellent communication and interpersonal skills.
    • Has experience coaching team members.
    • Inspire and motivate kitchen staff.
    • Prevent breakage by monitoring kitchen crew.
    • Expedite orders correctly and efficiently to ensure smooth kitchen flow.
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Job Post Details

Head Chef/Kitchen Manager - job post

1001513429 Canada Inc
Richmond Hill, ON L3T 0A2
$75,000–$90,000 a year - Full-time
Responded to 75% or more applications in the past 30 days, typically within 1 day.

Job details

Pay

  • $75,000–$90,000 a year

Job type

  • Full-time

Location

Richmond Hill, ON L3T 0A2

Full job description

Job Overview

We are an innovative, fast-casual Modern Asian Fusion concept bringing a fresh take on artisanal handcrafted Udon. We combine the art of fresh, house-made noodles with slow-simmered bone broths, and bold contemporary Asian-Western flavors.

We are looking for an ambitious, creative, and highly organized Head Chef / Kitchen Manager to lead our kitchen operations, elevate our culinary standards, and grow with our brand.

This pivotal role involves overseeing daily kitchen operations, ensuring exceptional food quality, maintaining high standards of food safety, and managing staff effectively. The ideal candidate will possess strong leadership skills, extensive food industry experience, and a passion for hospitality excellence. As a key member of our management team, you will be responsible for creating a welcoming environment that delights our guests and upholds our reputation for outstanding cuisine.

Responsibilities

  • Supervise and coordinate all kitchen staff, including cooks and food preparation personnel
  • Oversee food preparation, cooking, and presentation to ensure consistency and quality standards are met
  • Manage daily kitchen operations, including inventory control, ordering supplies, and maintaining cleanliness
  • Ensure compliance with food safety regulations and proper handling procedures
  • Develop menus in collaboration with management, incorporating innovative dishes while respecting dietary restrictions
  • Train and mentor kitchen staff to enhance skills, efficiency, and teamwork
  • Monitor food service delivery to ensure timely and efficient customer experiences
  • Maintain a positive work environment that promotes teamwork, professionalism, and high morale
  • Handle customer feedback related to food quality and service to continuously improve dining experiences

Qualifications & Requirements

  • Culinary Education: Culinary Arts diploma/degree (e.g., George Brown College, Centennial, or equivalent) is strongly preferred.
  • Experience: Minimum 3+ years of kitchen leadership/line cook experience in a fast-paced Western, Chinese, Japanese, or Modern Asian Fusion restaurant.
  • Core Skills:
  • Exceptional knife skills and precision butchery experience (beef/poultry cuts).
  • Deep understanding of broth/stock preparation, seasoning consistency, and prep standardization.
  • Strong BOH administrative skills (food costing, inventory, labor scheduling).
  • Cultural Fit: Familiarity with Asian culinary traditions (Chinese/Japanese/Fusion) combined with modern Western kitchen management practices.
  • Certifications: Valid Food Handler Certificate required.
  • Language: Fluent in English. Conversational Mandarin or Cantonese is a strong asset.

What We Offer

  • Competitive compensation package + monthly performance bonus + tips share.
  • Growth opportunities with a fast-growing, innovative restaurant group.
  • Balanced work culture with streamlined, modern kitchen equipment (no heavy grease/wok-frying).
  • Free shift meals and employee discounts.

How to Apply

If you are passionate about fresh ingredients, modern Asian fusion cuisine, and leading an energetic team, we’d love to hear from you!

Please send your Resume / CV and a brief intro to 115timesave@gmail.com.

Pay: $75,000.00-$90,000.00 per year

Work Location: In person

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